Angel Shrimp Pasta Recipe -
Angel Shrimp Pasta Recipe
  • READY IN 45 mins

Angel Shrimp Pasta

Recipe by  

"A wonderful shrimp pasta that will delight your family and guests and make them think you spent the day in the kitchen to get this flavor. Good with french bread and green salad if desired."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. In a large skillet over medium heat, melt margarine and saute onions and mushrooms; add soup and processed cheese spread and blend together.
  2. Add shrimp and cook for about 10 minutes.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until al dente; drain.
  4. Pour sauce over pasta and serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 11, 2004

This was so quick and easy - and Delicious! I ended up using these minor substitutions: Butter instead of margarine because that is what I had on hand... a bag of frozen (and thawed) pre-cooked cocktail shrimp with tails cut off... Velveeta's mild "Mexican" cheese... Button AND Shitake mushrooms... red onion. WE LOVED IT!

Most Helpful Critical Review
Sep 26, 2012

It is okay. My son liked it. The sauce was okay.


93 Ratings

May 03, 2003

My family and I really enjoyed this recipe. I did thin the sauce with a little half-n-half due my children not liking anything too spicy. They loved it. It was even better the next day.

Mar 29, 2003

Surprised by husband with this for Valentine's Day. I used a 12-oz. bag of precooked, large shrimp (thawed, of course with the tails remove). I thinned this with a 12-oz. can of evaporated milk. Try it first as the recipe is written and decide for yourself...anyway, it is WONDERFUL!

Feb 05, 2003

Excellent and very different from other pasta recipes. Simple and easy, except for the deveining of the shrimp. Rich and fattening so need to substitute ingredients. Dan and Stacey loved. David did not.

Nov 04, 2010

Very good recipe that is easy to make. Tasted great leftover and warmed up with a little milk to keep it creamy.

Feb 03, 2004

Oh my goodness! Yummy! I substituted jalapeno cream cheese and added a little milk (about 1/4 cup) to make it more saucy. The whole family gobbled it right up, even the kids! Definitely a repeater!

Jan 03, 2007

This dish was excellent! The only reason I gave it four stars though is because this recipe's leftovers were a little too fishy for me!


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  • Calories
  • 723 kcal
  • 36%
  • Carbohydrates
  • 60.4 g
  • 19%
  • Cholesterol
  • 149 mg
  • 50%
  • Fat
  • 38.4 g
  • 59%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 35.3 g
  • 71%
  • Sodium
  • 1511 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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